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Sesame-crusted tofu with gingery noodles

Sesame-crusted tofu with gingery noodles

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Not sure what to do with tofu? Try coating it in sesame seeds, shallow frying and serving with a tasty Asian-style vegetable stir-fry

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal611
fat27g
saturates5g
carbs75g
sugars23g
fibre5g
protein18g
salt1.1g
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Ingredients

  • 1 egg , beaten
  • 300g block tofu , patted dry and cut into triangles
  • 3 tbsp cornflour
  • 3 tbsp sesame seed
  • 150ml sunflower oil , for frying
  • 4 carrots , cut into matchsticks
  • 1 red chilli , thinly sliced
  • 3 garlic cloves , finely sliced
  • 50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup
  • ½ bunch spring onion , shredded lengthways
  • 250g pack medium egg noodle
  • 1 tbsp soy sauce

Method

  • STEP 1

    Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.

  • STEP 2

    Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.

  • STEP 3

    Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.

Goes well with

Recipe from Good Food magazine, September 2013

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A star rating of 3.5 out of 5.9 ratings
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